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Preparation

Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.

Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.

Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

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Recent Reviews

Rated 4!!! (pushed the wrong fork). Fantastic. Simple -- I just did the fish, no potatoes, and served with broccoli. Sauce is fabulous!

feldercreative from Columbus, OH and Sonoma, CA /

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Fabulous! Super simple, easy to tweak depending on the cupboard. Tasty no matter what you do. Love it!

Pammy1111 from Florence, Oregon /

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Awesome simple recipe. I used dijion and added tsp creamed horseradish. Potatoes crisp,fish moist and flaky, super flavours. Served it with a fine diced greek salad almost as a relish. With that acid balance on the plate it all came together.

indnjc from Chilliwack, BC /

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I can see both the negative and positive views of this recipe. The flavors are not distinctly different -- that would be unlikely when using the same sauce for both potatoes and a white fish -- but the combination of potatoes, cod, and mustard is so natural that it's hard to argue with.
I think the slicing of the potatoes is crucial -- thin enough so that they brown and crisp slightly, but not so thin that they become chips. A mandoline is good here and should be mentioned in the recipe. Similarly, the heat of the oven and the timing can make all the difference. It's a recipe that needs to be followed pretty much to the letter.
The recipe also ignores the fact that you need a large sheet pan (maybe two!) to cook all these slices in one layer.
For the record, I too used dijon and grated horseradish into it. I also used some baby arugula as a base for both, and I think it was a plus -- certainly visually for this very pale meal.

walterbode1 from long island, NY /

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The sauce is decent - nothing to rave about. The potatoes turned out wonderful - loved the crispness, creaminess and spice. But the cod simply did not work with this combo - I strongly disliked how the flavors were exactly the same on both, and offered no contrast. Plus, the mayo-heavy sauce did not kick the boring cod up at all - this was a big miss. Make the potatoes, do a spice rub on a different more flavorful fish, and make a much better dish.